Saturday, September 3, 2016

Autumn Harvest Pasta Recipe

What's for dinner tonight?  How about a pasta recipe that utilizes the season's freshest produce to break up the monotony.

Autumn Harvest Fettuccine

1 small butternut squash, peeled, seeded and cut into 1-inch pieces, about 4 cups
1 leek, sliced
1 red bell pepper, cored, seeded and cut into 1-inch pieces
1/4 pound green beans, cut into 2-inch pieces
3 tablespoons olive oil, divided
1 1/2 teaspoons original Tabasco® brand pepper sauce, divided
1 teaspoon salt, divided
8 ounces fettuccine pasta
1/4 cup fresh chopped parsley or basil
1/4 cup grated Parmesan cheese

Preheat oven to 450º F.

Toss butternut squash, leek, red bell pepper, green beans, 2 tablespoons olive oil, 1 teaspoon Tabasco sauce and 1/2 teaspoon salt in large roasting pan.  Roast until vegetables are browned and tender, 15 to 20 minutes, stirring occasionally.

Meanwhile, cook fettuccine as package directs.

Toss roasted vegetables with fettuccine, 1 tablespoon olive oil, 1/2 teaspoon Tabasco sauce, 1/2 teaspoon salt, and parsley in large bowl.

Serve with grated Parmesan cheese.

Makes 4 servings.

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